Directions

large skillet #1: heat oil, saute onions and garlic until translucent. Add water, rice, salt, black pepper, raisins almonds, dried dill. Cover and cook on medium heat for 15-20 minutes or until rice is soft and water is absorbed. Add fresh dill and set aside.

large skillet #2: head the oil and saute the onions and garlic until translucent. Stir in the spinach, diced tomatoes, lemon juice, salt, black pepper. Mix thoroughly. Head the mixture until warm. Turn off the heat and add the cheese.

In a 9x12 baking pan, spread the rice mixture on the bottom and layer the spinach mixture on top. Garnish with the sliced tomato and warm in the oven for 10 minutes. Serve immediately.

Keeps very well in the fridge (better the second day), and freezes well. I make it and freeze it in individual portions.